Production Area

The olives are harvested when they are colored pale yellow to violet depending on the degree of ripeness. Then they are directly transferred to the mill with bags made of fiber, where we have the pressing.

The stages of receiving the olives are:

Cleaning and Washing the olivesGrinding the olivesKneading with heating or without heating of the olive-paste (pasta )Export of the olive oil with pressure or centrifugation of the olive-pastePurification of the olive oil by infiltrationQuality control and storage of the olive oilCollection and storage of the waste (cores, husks etc.)

The components of the olives

The olives contain:

oil (17% to 35% of the olive’s weight) and

water (70 % of the olive’s weight)

In the water there are all the components of the olive juice dissolved, such as sugar, organic acids etc.

Table olives, mostly the large ones, contain a small percentage of oil and a large amount of sugar.

The olives which are intended to produce the oil, mostly the small ones, contain more oil and less sugar.